Food and process engineers work on the boundary where biology meets engineering. They combine design expertise with large-scale manufacturing to develop the processing methods needed by industry. They are experts in food pasteurization, sterilization, freezing, and dehydration as well as packaging, transportation, and storage of perishable products. They also use microbiological processes to produce fermented foods, fuels, biochemicals, and pharmaceuticals, and to treat municipal, industrial, and agricultural wastes. Increasing concerns about food safety and environmental protection are creating a growing demand for food and process engineers.